Baked Penne
By: Carissa
Published: Saturday, June 11, 2011 - 4:49am

Ingredients




1 small butternut squash, peeled& seeded
1/2 large onion, chopped
4 baby portobella mushrooms, chopped
12 ounces penne pasta (I used Garden Delight, any would work)
1/4 cup tomato paste
1 jalapeño pepper, chopped& partially seeded (depends how hot you want it!)
1 cup water
 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 cups kale, chopped

Preparation

1 Preheat the oven to 400*. 2 Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes. 3 Once the squash is done baking, reduce heat to 350*. 4 Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time. 5 While pasta is cooking, saute onions and mushrooms. 6 In a food processor, combine about 1 cup roasted butternut squash cubes, tomato paste, jalapeño, water, nutritional yeast, garlic powder, salt, black pepper, and Italian seasoning until well blended. 7 Mix with drained pasta, onions, mushrooms and kale. 8 Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan. Bake uncovered at 350* for 30 minutes.